larb salad recipe
The Best larb salad recipe
What I appreciate most about larb is how adaptable it is. You can make it with ground chicken, turkey, pork, or even tofu if you’re looking for a vegetarian option. I usually go for chicken because it’s lean and cooks up quickly, but no matter what you choose, the flavors come together in a way that’s light yet satisfying. It’s the kind of meal that leaves you full but not stuffed, which is perfect for those nights when you want something healthy but don’t want to feel like you’re eating rabbit food.
I also love that it’s a great way to use up fresh herbs from the garden or the farmers’ market. Mint, cilantro, and green onions all play a big role in this dish, and they bring so much life to the table. Plus, it’s naturally gluten-free and low-carb if that’s something you’re watching, which makes it a great option for just about anyone. Whether I’m serving it over lettuce, with rice, or even in lettuce wraps, it always feels like a win.
Thai Larb Salad (Larb Gai)
A vibrant and flavorful Thai minced chicken salad with fresh herbs, lime juice, and toasted rice powder. This dish is light yet packed with bold, tangy, and spicy flavors, perfect as an appetizer or main course.
🥘Ingredients
- 1 lb ground chicken (or turkey, pork, or tofu for vegetarian)
- 1/4 cup finely chopped shallots
- 1/4 cup chopped fresh mint leaves
- 1/4 cup chopped fresh cilantro
- 2 green onions, thinly sliced
- 1/2 cup chopped fresh Thai basil (optional)
- 1-2 Thai chilies, finely minced (adjust to taste)
- 1 cup shredded cabbage or lettuce (for serving)
- 3 tbsp fresh lime juice (about 2 limes)
- 2 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tbsp coconut sugar or brown sugar
- 1 tsp toasted rice powder (see notes)
- 2 tbsp glutinous rice (or jasmine rice)
👨🍳Directions
-
1
Make the toasted rice powder: Heat a dry skillet over medium heat. Add the glutinous rice and toast, stirring frequently, until golden brown (about 5-7 minutes). Let cool, then grind into a coarse powder using a mortar and pestle or a spice grinder. Set aside. -
2
Cook the chicken: Heat a skillet or wok over medium-high heat. Add the ground chicken and cook, breaking it apart with a spoon, until fully cooked and slightly browned (about 5-7 minutes). Drain excess liquid and transfer to a mixing bowl. -
3
Prepare the dressing: In a small bowl, whisk together lime juice, fish sauce, sugar, and 1 tsp of the toasted rice powder until the sugar dissolves. -
4
Assemble the salad: Add the shallots, mint, cilantro, green onions, Thai basil (if using), and chilies to the bowl with the cooked chicken. Pour the dressing over the mixture and toss gently to combine. -
5
Serve: Divide the shredded cabbage or lettuce among plates. Spoon the larb mixture over the greens and garnish with additional herbs and a sprinkle of toasted rice powder. Serve immediately.
🔧Equipment
- Large skillet or wok
- Mixing bowl
- Mortar and pestle (optional, for grinding rice)
- Cutting board and knife
- Measuring spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Thai Larb Salad (Larb Gai) Works
❓ Frequently Asked Questions About Thai Larb Salad (Larb Gai)
1. What is larb salad, and where does it originate from?
Larb salad (or laab) is a traditional minced meat salad from Laos, though it’s also popular in Thailand (especially in the Isan region). It’s known for its bold, tangy, and slightly spicy flavors, typically made with ground meat (chicken, pork, beef, or duck), fresh herbs, lime juice, fish sauce, and toasted rice powder. It’s often served with sticky rice and raw vegetables.
2. Can I make larb salad without fish sauce?
Yes! While fish sauce is a key ingredient in traditional larb, you can substitute it with soy sauce, tamari (for a gluten-free option), or coconut aminos for a similar umami flavor. For a fully vegetarian or vegan version, try using mushrooms or tofu as the base and adding extra lime juice and herbs for brightness.
3. What type of meat works best for larb salad?
The most common meats are chicken, pork, or beef, but you can use any ground meat (or even finely chopped seafood like shrimp). Chicken is lean and absorbs flavors well, while pork adds richness. For a lighter option, ground turkey or duck works too. If you prefer a raw version (like larb dip), use very fresh, high-quality beef or pork and follow proper food safety guidelines.
4. How do I make toasted rice powder for larb salad?
Toasted rice powder (khao khua) adds a nutty, crunchy texture to larb. To make it:
1. Heat a dry pan over medium-low heat and add uncooked glutinous (sticky) rice.
2. Toast the rice, stirring constantly, until it turns golden brown (about 5–7 minutes).
3. Let it cool, then grind it into a coarse powder using a mortar and pestle or a spice grinder. Store in an airtight container for up to a month.
5. Can larb salad be made ahead of time?
Larb is best served fresh, but you can prep some components ahead:
– Cook and season the meat up to a day in advance (store in the fridge).
– Toast and grind the rice powder up to a week ahead.
– Chop herbs and vegetables just before serving to keep them crisp.
Avoid adding lime juice until the last minute to prevent the herbs from wilting. If making ahead, store the meat mixture separately and combine everything right before eating.
